Restaurants
- Abram Plaut added a new meal Ramen at Aun (四川担担麺 阿吽) at Shisen Tantanmen Aun Yushima Honten (四川担担麺 阿吽)
Recommended bowl: Strictly tantanmen
Aun has long been known as a go-to spot in Tokyo for those craving tantanmen. The versions here (like most) are Chinese inspired, and made with house-made chili oil containing flavors extracted from nine different herbs and spices. Toppings include items such as spiced meat, dried shrimp, Chinese pickles and fresh... More
Recommended bowl: Strictly tantanmen
Aun has long been known as a go-to spot in Tokyo for those craving tantanmen. The versions here (like most) are Chinese inspired, and made with house-made chili oil containing flavors extracted from nine different herbs and spices. Toppings include items such as spiced meat, dried shrimp, Chinese pickles and fresh mizuna. The tare sauce contains handmade and hand kneaded Haccho miso, and the Schezuan peppercorns are ground fresh. Diners can opt for versions with or without soup, as well as a choice of white or black sesame based tare sauces. Spice level of one to five is also at the discretion of the customer. Noodles are provided by Mikawaya Seimen. Aun has several branches around Tokyo. The Yushima flagship has been open since 2007. Less
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- Abram Plaut added a new meal Ramen at Tonari (トナリ) at Tonari (トナリ)
Recommended bowl: Famous Tanmen
Run by the Matsufuji Shokuhin ramen group, which also runs the famous Rokurinsha in Tokyo Station's Ramen Street. The head shop is in Tōyōchō with several other branches around Tokyo. They are known for one thing-- tanmen, a light cloudy shio based soup topped with 360 grams of vegetables as proudly advertised at... More
Recommended bowl: Famous Tanmen
Run by the Matsufuji Shokuhin ramen group, which also runs the famous Rokurinsha in Tokyo Station's Ramen Street. The head shop is in Tōyōchō with several other branches around Tokyo. They are known for one thing-- tanmen, a light cloudy shio based soup topped with 360 grams of vegetables as proudly advertised at the shop. When you order you have the option to add garlic and/or ginger, both of which are recommended. Open since 2009. Less
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- Abram Plaut added a new meal Dinner at Akasaka, Tokyo at 赤坂中華わんたん亭
鶏特製つけ麺 / Wontonmen / Akasaka Chūka Wontontei — Akasaka, Tokyo
Clear soup is made in-store every day, it is extracted at just the right temperature to maximize the flavors of pork and chicken in carefully selected water. Combined with a dashi of two types of shellfish and three types of dried ingredients. Thin straight noodles have... More
鶏特製つけ麺 / Wontonmen / Akasaka Chūka Wontontei — Akasaka, Tokyo
Clear soup is made in-store every day, it is extracted at just the right temperature to maximize the flavors of pork and chicken in carefully selected water. Combined with a dashi of two types of shellfish and three types of dried ingredients. Thin straight noodles have low water content. Wontonmen comes with 10 hand-wrapped wontons, menma, spinach and naruto. Gyoza and assorted pickles on the side.
A new concept by the 175 DENO Tantanmen ramen group, which has multiple stores in Tokyo and Sapporo. The concept at this location is a cross between Hong Kong-Chinese and Showa-era Machi Chūka. Company founder Ideno-san is a member of the Japan Ramen Association, he learned about wonton culture in Szechuan, Shanghai and Hong Kong. Store owner Sato-san is in charge of the soup and the seasoning. Located in a space that was previously occupied by a bookstore. Open 11am-4:30am. 30 seats. Since February 16th, 2024 @wantantei Less
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- Abram Plaut added a new meal Ramen at Keyaki (けやきすすきの本店) at Keyaki Susukino Honten (けやき)
Recommended bowl: Susukino signature miso
One of the more popular shops in the Susukino area serving Sapporo style miso ramen at all hours of the day. Master Nitori-san makes the soup using pork bones, pork back fat, chickens from Niigata prefecture, and some vegetables. All in all, it takes about 10 hours to make the soup. The tare contains three... More
Recommended bowl: Susukino signature miso
One of the more popular shops in the Susukino area serving Sapporo style miso ramen at all hours of the day. Master Nitori-san makes the soup using pork bones, pork back fat, chickens from Niigata prefecture, and some vegetables. All in all, it takes about 10 hours to make the soup. The tare contains three types of miso. Medium thick Sapporo style noodles are aged one week before being used. Now with a handful of branches, Susukino original flagship open since 1999. Open 10am-4:30am six days a week. Less
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鶏特製つけ麺 / Tori Tokusei Tsukemen / Men Ginza Onodera — Omotesando, Tokyo
The soup contains various brands of chicken with the added aroma of grilled duck. Other ingredients which are slowly simmered include Hokkaido kombu, shiitake, maguro-bushi and aromatic vegetables. Shoyu tare uses a unique blend of several types of sauces such as... More
鶏特製つけ麺 / Tori Tokusei Tsukemen / Men Ginza Onodera — Omotesando, Tokyo
The soup contains various brands of chicken with the added aroma of grilled duck. Other ingredients which are slowly simmered include Hokkaido kombu, shiitake, maguro-bushi and aromatic vegetables. Shoyu tare uses a unique blend of several types of sauces such as Honjozu shoyu, whole soybean shoyu, tamari shoyu and fish sauce. Noodles are custom made with Kitahonami wheat grown in Hokkaido and served in Japanese dashi jelly. Topped with two types of pork chashu, duck chashu, ajitama, lemon, fresh herbs, negi and fried chicken skin chips.
This is the first ramen shop to open by the Ginza Onodera group, a large company which operates over 20 restaurants in several countries and is most well known for sushi. Head chef Keiichi Terada-san trained at various fine dining restaurants in Tokyo and is a former Michelin-star winner. 19 seats. Since May 1st, 2024 @ramen.ginzaonodera Less
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- Abram Plaut added a new meal Ramen at Nagao Chūka Soba (長尾中華そば 西バイパス本店) at Nagao Chūka Soba (長尾中華そば 西バイパス本店)
Recommended bowl: Aomori niboshi
Well known Aomori shop serving the signature local style shoyu ramen with niboshi (dried sardines) soup. Master Nagao-san runs five shops in Aomori, and this is his flagship located not far from the center of the city. There are two types of soup available: the light (assari) or the rich (koku). The light soup is a... More
Recommended bowl: Aomori niboshi
Well known Aomori shop serving the signature local style shoyu ramen with niboshi (dried sardines) soup. Master Nagao-san runs five shops in Aomori, and this is his flagship located not far from the center of the city. There are two types of soup available: the light (assari) or the rich (koku). The light soup is a clear broth made with just niboshi, water and nothing else. The thicker bowl is a cloudy soup made from niboshi with a combination of chicken and pork. A well known shop far and wide across the lands. Less
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- Abram Plaut added a new meal Dinner at Nishiazabu at 麻布チャーシュー軒
チャーシューワンタン麺 / Chashu-Wontonmen / Chashu-ken — Nishi-Azabu, Tokyo
Niboshi-based shoyu soup is finished with chicken oil. Noodles are provided by Mikawaya Seimen. Topped with pork belly chashu, wonton skins (no filling), menma, negi, nori and naruto.
A new concept produced by the owner of the well-known Ogikubo shop ‘There... More
チャーシューワンタン麺 / Chashu-Wontonmen / Chashu-ken — Nishi-Azabu, Tokyo
Niboshi-based shoyu soup is finished with chicken oil. Noodles are provided by Mikawaya Seimen. Topped with pork belly chashu, wonton skins (no filling), menma, negi, nori and naruto.
A new concept produced by the owner of the well-known Ogikubo shop ‘There is Ramen.’ This Nishi-Azabu flagship opened last year with a second branch now operating in Kita-Senju since March of 2024. Open 11am-7am. 20 seats. Since June 15th, 2023 @azabuchashuken Less
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- Abram Plaut added a new meal Ramen at Mengyo (真鯛らーめん 麺魚 ) at Madai Ramen Mengyo Hon Ten (真鯛らーめん 麺魚)
Recommended bowl: Shio w/ sea bream
One of the top rookie shops to debut in Tokyo in 2016. Master Hashimoto-san has connections to other top-level local shops. What makes this spot distinct: he uses Japanese sea bream fish (madai) as the basis of his soup. The light, umami-rich soup goes with a shio tare and is excellent either in ramen or tsukemen... More
Recommended bowl: Shio w/ sea bream
One of the top rookie shops to debut in Tokyo in 2016. Master Hashimoto-san has connections to other top-level local shops. What makes this spot distinct: he uses Japanese sea bream fish (madai) as the basis of his soup. The light, umami-rich soup goes with a shio tare and is excellent either in ramen or tsukemen form, both topped with yuzu. Hashimoto-san would go daily to the Tsukiji fish market and personally select the fish, but he now has a trusted supplier who delivers directly to the shop. Within the first year of operation, the shop moved down the block into a larger space due to popular demand. It's still commanding lines almost every day. Less
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- Abram Plaut added a new meal Ramen at Hiiki (らーめん飛粋) at HIIKI (らーめん飛粋)
Recommended bowl: Elite level IEKEI
One of the highest ranked shops in Japan for Yokohama IEKEI style ramen. Run by master Yuta Koizumi, a young guy who apprenticed at various IEKEI shops prior to opening his own. Rich and smooth tonkotsu shoyu soup combined with chicken oil. Noodles supplied by Sakai Seimen, same as the original IEKEI shop, Yoshimuraya,... More
Recommended bowl: Elite level IEKEI
One of the highest ranked shops in Japan for Yokohama IEKEI style ramen. Run by master Yuta Koizumi, a young guy who apprenticed at various IEKEI shops prior to opening his own. Rich and smooth tonkotsu shoyu soup combined with chicken oil. Noodles supplied by Sakai Seimen, same as the original IEKEI shop, Yoshimuraya, in Yokoyama. The chashumen here is recommended, which comes laden with extra slices of pork chashu. Customers can choose between grilled pork belly (bara) or smoked leg (momo) chashu. This shop was called Marutakaya back in the day but closed and reopened as Ramen Hiiki in February 2018. Sometimes master Koizumi-san's father helps him, working part-time at the shop. Less
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- Abram Plaut added a new meal Ramen at Shibata (しば田) at Chuka Soba Shibata (中華そば しば田)
Recommended bowl: Best new shop of 2013
Master Shibata-san served his apprenticeship at Raku-Raku in Kichijoji, before opening his own shop in 2013. From the get go he started receiving accolades, being chosen as the top overall rookie shop to open in Tokyo for the year. The main offering is a chūka soba, consisting of a light soup made from simmering... More
Recommended bowl: Best new shop of 2013
Master Shibata-san served his apprenticeship at Raku-Raku in Kichijoji, before opening his own shop in 2013. From the get go he started receiving accolades, being chosen as the top overall rookie shop to open in Tokyo for the year. The main offering is a chūka soba, consisting of a light soup made from simmering premium jidori chickens and ducks for long hours. As the birds simmer the oil is rendered and collected. It is then added to the bowls of ramen when served. The shoyu tare sauce contains seven varieties of soy sauce at the time of this writing, but Shibata-san himself admits he is constantly tinkering with his recipe trying to make it better. There is also a niboshi soba on the menu, for those craving ramen with a bit of fishiness. Shibata-san has a noodle machine and would like to eventually make his own house-made noodles, but for now he is ordering them via Mikawaya Seimen, using a special recipe. A top ranked shop worth the trip. Less